Easy Pineapple Tarts
Easy Pineapple Tarts
Ingredients
For the Tart Dough
- 225 g butter, softened
- 65 g granulated white sugar
- 1 egg
- 1 pinch salt
- 320 g flour
- 20 g cornstarch, or substitute with flour
- 40 g milk powder, or substitute with flour + 1 teaspoon vanilla extract
For Assembly and Finishing
- 500 g pineapple paste, up to
- 1 egg yolk, for egg wash
Instructions
- 1
In a large mixing bowl, cream together the softened butter and granulated white sugar until the mixture is light and fluffy. This should take approximately 2 minutes.
⏱️ 2 min
- 2
Add the whole egg and a pinch of salt to the creamed butter and sugar. Whisk thoroughly until well combined.
⏱️ 2 min
- 3
Sift the flour, cornstarch (or substitute flour), and milk powder (or substitute flour + 1 teaspoon vanilla extract) into the wet ingredients. Sifting is strongly recommended for a smoother dough.
⏱️ 3 min
- 4
Gently fold the dry ingredients into the wet ingredients using a spatula or your hands until a cohesive ball of dough is formed. Be careful not to overmix.
⏱️ 3 min
- 5
Preheat your oven to 180°C. Line a baking tray with baking paper. Roll the pineapple paste into small balls, each weighing approximately 8 to 12 grams, according to your personal preference. Take about 10 grams of the prepared dough and flatten it. Place a pineapple paste ball in the center of the flattened dough and carefully wrap the dough around the pineapple paste, sealing it completely to form a neat tart. Repeat this process for all the tarts. Arrange the wrapped tarts on the prepared baking tray. In a small bowl, whisk the egg yolk with a tiny splash of water (optional) to create an egg wash. Brush the tops of each tart with the egg yolk wash.
⏱️ 20 min•🌡️ 180
- 6
Bake the pineapple tarts in the preheated oven for 13 to 16 minutes, or until they are golden brown. If baking a larger batch, more time may be needed. Keep an eye on them to prevent over-browning.
⏱️ 15 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Easy Pineapple Tarts
For the Tart Dough
- 225 g butter, softened
- 65 g granulated white sugar
- 1 egg
- 1 pinch salt
- 320 g flour
- 20 g cornstarch, or substitute with flour
- 40 g milk powder, or substitute with flour + 1 teaspoon vanilla extract
For Assembly and Finishing
- 500 g pineapple paste, up to
- 1 egg yolk, for egg wash
Instructions
- 1
In a large mixing bowl, cream together the softened butter and granulated white sugar until the mixture is light and fluffy. This should take approximately 2 minutes.
⏱️ 2 min - 2
Add the whole egg and a pinch of salt to the creamed butter and sugar. Whisk thoroughly until well combined.
⏱️ 2 min - 3
Sift the flour, cornstarch (or substitute flour), and milk powder (or substitute flour + 1 teaspoon vanilla extract) into the wet ingredients. Sifting is strongly recommended for a smoother dough.
⏱️ 3 min - 4
Gently fold the dry ingredients into the wet ingredients using a spatula or your hands until a cohesive ball of dough is formed. Be careful not to overmix.
⏱️ 3 min - 5
Preheat your oven to 180°C. Line a baking tray with baking paper. Roll the pineapple paste into small balls, each weighing approximately 8 to 12 grams, according to your personal preference. Take about 10 grams of the prepared dough and flatten it. Place a pineapple paste ball in the center of the flattened dough and carefully wrap the dough around the pineapple paste, sealing it completely to form a neat tart. Repeat this process for all the tarts. Arrange the wrapped tarts on the prepared baking tray. In a small bowl, whisk the egg yolk with a tiny splash of water (optional) to create an egg wash. Brush the tops of each tart with the egg yolk wash.
⏱️ 20 min•🌡️ 180 - 6
Bake the pineapple tarts in the preheated oven for 13 to 16 minutes, or until they are golden brown. If baking a larger batch, more time may be needed. Keep an eye on them to prevent over-browning.
⏱️ 15 min•🌡️ 180